Side Dishes
Beer-Battered Calamari with Garlic-Lemon Mayonnaise
Description
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Ingredients:
- 1 lb fresh squid bodies
- 2 cloves garlic, chopped
- 1/2 teaspoon lime juice
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- Beer Batter
- 2 cups Gold Medal™ all-purpose flour
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground red pepper (cayenne)
- Freshly ground black pepper to taste
- 1 cup cold regular or nonalcoholic beer
- Vegetable oil for deep frying
- Garlic-Lemon Mayonnaise
- 1 cup mayonnaise
- 1 clove garlic, peeled
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil leaves
Directions:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
